Orange ya glad Valentine?

Winter’s bite has taken hold of my dear friends and I am feeling just a bit guilty luxuriating in our current central coast mildness. So I am sending out a little bit of California love to all and a wee bit of cheer to brighten those dark skies, grey white landscapes and chilling temperatures that produce billows of steam as you exhale.  Come inside dear ones and let me prepare my Cara Mia Sidecar to sip as the radiator warms up and thaws you out. My little pink valentine,  just for you.

I have been so inspired as the citrus harvest rolled in and the produce stands are awash with all sorts of tantalizing varieties. Like picking out sweets in a candy shop!  I came home with Clementines, Cara Cara Pink Navels, Mineola Orange, and Blood Oranges to combine with my own harvest of Meyers Lemons and Bearss Limes. The result was a wild intensive creative burst.

Do these tempt you baby?

Juicing, the old fashioned way

The classic Sidecar is made with Cognac, Cointreau and lemon juice. Packs quite a seductive wallop as each sip eases past the sugar frosted rim. Supposedly created in Paris during times when a belt of whiskey was frowned upon before dinner. By adding a bit of lemon this drink was instantly camouflaged as an aperitif. There are conflicting stories wither this occurred in London or Paris first, and each has their own specifications for proportions.

“Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice, now known as “the French school”. Later, an “English school” of Sidecars emerged, as found in the Savoy Cocktail Book (1930), which call for two parts cognac and one part each of Cointreau and lemon juice.” — Sidecar (cocktail) Wikipedia

The Cara Mia Sidecar starts by juicing a melange of citrus (after I removed peels and zest for garnish and other inspirations.) The colors are spectacular and the room was filled with bright tropical scents.

I hope this little treat warms you up. Cheers my loves!

Cara Mia Side Car
Make 4 cocktails

Ingredients
1 cup Cognac (or good Brandy)
1/2 cup Cointreau
1/2 cup mixed citrus juice
cut lemon
1/4 cup granulated sugar

Prep
Rub the rims of martini glasses with fresh cut lemon, pour sugar onto small plate and press glass into sugar coating the rim.

Juice 2 Cara Cara Pink Navel Oranges,  4 Clementines, 2 Mineola, 2 Blood Orange, 1 Meyers Lemon, 1 Bearss Lime. Strained. You will have more juice than this recipe calls for, so you can just make *more*  or reserve for a breakfast treat. Remove peel and cut for garnish. Reserve rest for creating candied peels.

Directions
In a pitcher, combine Cognac, Cointreau, citrus juice.  Place ice in a cocktail shaker, pour in about half of the mixture (will vary depending on size of your shaker). Shake vigorously (that is the fun part) and pour into awaiting glass. Garnish with a bit of lemon or orange peel. Repeat until you’ve used all of your fixings. Cheers!

Tip: Sometimes Brandy and Triple Sec are substituted to make this a bit more affordable and still tasty.